This soup-er star is hearty and oh-so satisfying. It’s packed with tender bites of butternut squash and flavor-boosting ingredients that deliver depth and richness in every spoonful.
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- Yields:
- 4 serving(s)
- Total Time:
- 45 mins
- Cal/Serv:
- 352
- 1 1/2 tbsp.
olive oil
- 1
onion, chopped
-
Kosher salt
- 1/2
medium butternut squash (about 12 oz.), peeled and cut into 3/4-inch pieces
- 1
medium poblano pepper, cut into 1/4-inch pieces
- 2
cloves garlic, pressed
- 1 1/4 tsp.
ground cumin
- 1
canned chipotle in adobo, finely chopped, plus 1 tbsp. adobo
- 3 c.
low-sodium vegetable broth
- 1
14-oz can diced fire-roasted tomatoes
- 1/2 c.
quinoa, rinsed
- 1
15-oz can black beans, rinsed
- 1/3 c.
cilantro, chopped, plus leaves for sprinkling
- 1/3 c.
roasted pepitas
Directions
-
- Step 1Heat oil in Dutch oven on medium. Add onion and 1/2 teaspoon salt and cook, covered, stirring occasionally, 6 minutes.
- Step 2Add squash and poblano and cook, stirring occasionally, 4 minutes. Stir in garlic and cumin and cook 1 minute.
- Step 3Stir in chipotle and adobo, then broth, and bring to a boil. When edges of pot just start bubbling, stir in tomatoes and quinoa, reduce heat, and simmer gently, covered, until quinoa is tender, 12 to 14 minutes.
- Step 4Stir beans into soup and cook until heated through, about 3 minutes. Stir in cilantro and serve topped with pepitas and additional cilantro if desired.
Power Up: Want an extra hit of protein? Fold in shredded rotisserie chicken, cooked ground turkey or pork, or leftover roasted shrimp when adding black beans and heat through before serving.
NUTRITIONAL INFORMATION: About 355 calories, 12.5 g fat (1.5 g saturated), 14 g protein, 821 mg sodium, 52 g carb, 12 g fiber
Did you make this recipe? Comment below!
Source : Goodhousekeeping
